All Extract - Pale Ale - Beer Recipe - Brewer's Friend

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All Extract - Pale Ale

182 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Briess Website
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday June 17th 2015
1.055
1.014
5.4%
39.3
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 44.4%
3 lb Liquid Malt Extract - Munich3 lb Liquid Malt Extract - Munich - (late boil kettle addition) 35 8 33.3%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 22.2%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Boil 90 min 39.28 50%
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.58 g | 30.3 qt) 7.41 29.6  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 7.91 g | 31.7 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.41 1.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

Boil for 90 minutes to get some caramelization.
Rehydrate yeast in 5oz of water.
About 16% of this recipe is munich malt
Pitch yeast in half cup of 80 degree for 15 mins and leave alone, then gently stir for 15 until a cream is created.

Brewed on 06/27/15 with a full 5.75-6 gallons in the fermenter. I calculated about 7.25 on my dip stick, but after adding 4 lbs of extract it went up to 7.75, and thats why I did a late addition.
Gravity read 13.1 brix (1.051) Pitched at 66.

06/28/15: There is a TON of activity with some krausen getting pushed out. Everything looks good so far.

07/01/15: Changed temp from 66 to 68.
07/02/15: Took it out to room temp.

Kegged on 07/16/15:
Full 5 gallons. Might have sucked up a few oz of trub, but overall went ok.
Refractometer: 6.3brix (1.011 SeanTerrill) 5% Alcohol.

09/07/15: The beer has smoothed out a lot and it's quite nice. There is a strong buttery (not diacetyl) quality to the beer that I attribute to the munich malt. Overall my family likes it and I think it's good... but not great.
An all grain version will follow.

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  • Last Updated: 2015-09-09 16:47 UTC